Making Mini Flaky Crust Pumpkin Pies with Whipped Topping is simple when you follow these clear steps:

For the Mini Flaky Crust:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Mix Dry Ingredients: In a large bowl, combine the flour and salt.
3. Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
5. Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for about 15 minutes.
6. Roll Out Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick.
7. Cut and Fit Crusts: Use a round cookie cutter or glass to cut out circles. Fit the circles into a mini muffin tin, pressing gently to form small crusts.

For the Pumpkin Filling:

8. Prepare the Filling: In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, cinnamon, nutmeg, ginger, and salt until smooth.
9. Fill the Crusts: Spoon the pumpkin filling into each mini crust, filling them about ¾ full.

Baking:

10. Bake: Place the muffin tin in the preheated oven and bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
11. Cool: Remove from the oven and allow the mini pies to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

For the Whipped Topping:

12. Make Whipped Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
13. Top the Mini Pies: Once the mini pies are completely cooled, top each with a dollop of whipped cream.